Directions

1.

Adjust oven rack to middle position and preheat oven to 350°F. Place baguette slices on a baking sheet and drizzle with olive oil. Bake until lightly browned and crisp, about 8 minutes. Let cool.

2.

Light 1/2 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, preheat a gas grill to high, covered, for at least 10 minutes. Clean and oil the grilling grate.

3.

Brush corn with canola oil and season lightly with salt. Grill corn, turning frequently, until kernels are lightly charred, 8-10 minutes total. Let cool. Cut kernels from cobs and transfer kernels to a small mixing bowl.

4.

Add queso fresco, avocado, scallions, cilantro, lime juice, and red pepper flakes to corn and stir to combine. Season with salt. Top toasted bread slices with about corn mixture, transfer to a platter, and serve.

Special Equipment

Pastry brush; grill

This Recipe Appears In

A recent graduate of the City University of New York's journalism program, Lauren was born, raised, and still resides in Brooklyn. She has been an avid cook and food lover since childhood. Here on Serious Eats, you can check out her drinks and recipes coverage. Want more? take a look at her work elsewhere around the web on her personal website.

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